Name: Lebanese Stuffed Peppers With Bulgur
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 6 large bell peppers (any color you prefer); 1 cup bulgur wheat; 1 ½ cups vegetable or chicken broth; 1 lb ground beef or lamb; 1 onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon cumin; ½ teaspoon cinnamon; ½ teaspoon allspice; Salt and pepper to taste; 1 can (14 oz) diced tomatoes; ¼ cup fresh parsley, chopped; 2 tablespoons olive oil

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a medium saucepan, bring the broth to a boil. Add the bulgur, cover, and simmer for about 15-20 minutes or until the bulgur is cooked and the broth is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes.
Add the garlic, ground beef or lamb, cumin, cinnamon, allspice, salt, and pepper. Cook, breaking up the meat with a spoon, until the meat is browned and cooked through.
Stir in the cooked bulgur, diced tomatoes (with their juice), and parsley. Cook for an additional 5 minutes, allowing the flavors to meld together. Adjust seasoning if needed.
Place the hollowed-out peppers in a baking dish. Fill each pepper with the bulgur and meat mixture, pressing down gently to pack it in.
Pour a little water into the bottom of the baking dish to create steam while baking.
Cover the dish with aluminum foil and bake in the preheated oven for 30-40 minutes or until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops of the peppers.
Let the stuffed peppers cool slightly before serving. Garnish with extra parsley if desired and enjoy the delicious taste of Lebanon from the comfort of your own home!

Ingredients

Instructions

Nutrition Facts

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